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There's no better mutton biryani in town than the one dished out at this unassuming steam-counter. The well oiled basmati rice harbors meaty nuggets of mutton on the bone, shards of cinnamon stick, black cardamom pods, and raisins. Of the other dishes, the counterman said that the goat and tripe curry was his favorite. It features soft slices of onion, bits of cooked-down tomatoes, bone-in mutton and strips of chewy tripe, all held together in spice-laden gravy. The excellent daal is made from a mix of
yellow split peas, which cook into a creamy mash, and urad dal, tiny black lentils that hold their shape. It's a nice textural combination, and gets spiked with ginger, and probably a good amount of butter, too.